Shrimp & Grits

Spicy Shrimp & Grits

20 minutes


15 minutes

8 servings

You’ll never taste such creamy grits or wonderfully paired layers of flavor in this classic southern dish with a little kick!


  • 1 pound (31/40 count) uncooked, peeled & deveined shrimp
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 cup chicken broth, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 teaspoons flour
  • 2 cups half and half
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 cup instant grits
  • 1 cup grated Monterey Jack cheese


  1. Combine the Cajun seasoning, Italian seasoning, and paprika. Toss together mixture with the shrimp and then set this aside.
  2. In skillet, melt the butter over medium heat; add garlic and saute for one minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink.
  3. Remove the shrimp with a slotted spoon, reserving broth mixture in skillet. Set the shrimp aside.
  4. Whisk together the remaining 1/4 cup chicken broth and flour until blended. Whisk this mixture into the broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened.
  5. Add shrimp and cook for one minute.
  6. Meanwhile, bring half and half, water, and salt to boil in heavy large saucepan. Gradually whisk in the instant grits.
  7. Reduce the heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes.
  8. Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper.
  9. Serve shrimp over creamy grits.

Article Provided By: Allison Thomas